Collagen Casing
Smoked Sausage Casing
Edible collagen casing for making smoked sausage
Technical specification:
AdvantagesCaliber consistency, uniform sizes and lengths, high productivity, easy to use,saving cost compared to natural casing
CaliberFrom 13mm to 32mm
ShapeNo seams, no holes and no adhesion in pipe-shaped
AppearanceColorPale yellow filmClear
SmellWeak smoked or odor
Storage   ConditionsTo ensure or extend useful life , casings should be kept away from heat source   and avoid sunshine, meanwhile the temperature and relative humidity should be kept 10-25 and 50%-70% when in storage.Be sure not to leave unused small boxes open, exposed to the air Long   storage time will make the casings dry and lead to moisture loss and they may   break when filling. To avoid this, we'd better open the packing boxes and   place them in a freezer of relatively high humidity to let the casings absorb moisture for 24 hours.Casings should be used according to the orders of production date.
CookingTemperature should not exceed 80

Caliber and filling tube diameter (mm)
Casing CaliberFilled CaliberMax Caliber of Filling Tube
13.013.5±0.58.0
13.513.8±0.58.0
14.014.0±0.58.0
15.015.0±0.59.0
17.017.0±0.510.0
18.018.0±0.510.0
19.019.0±0.511.0
20.020.0±0.511.0
21.021.0±0.512.0
22.022.0±0.512.0
23.023.0±0.513.0
24.024.0±0.514.0
25.025.0±0.515.0
26.026.0±0.516.0
27.027.0±0.516.0
27.527.5±0.516.0
28.028.0±0.516.0
29.029.0±0.516.0
30.030.0±0.517.0
31.031.0±0.517.0
32.032.0±0.519.0